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Chicken And Mushroom Dumplings Recipe
|Broiler fryer chicken||3 Pound, cut up (1 Whole)|
|Carrots||3 Medium, thinly sliced|
|Hot water||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|All purpose flour||6 Tablespoon|
|Dried sage leaves||1⁄2 Teaspoon|
|Frozen peas||1 Cup (16 tbs), Defrosted|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Buttermilk baking mix||1 Cup (16 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 4019 Calories from Fat 2039
% Daily Value*
Total Fat 226 g348.1%
Saturated Fat 65.5 g327.3%
Trans Fat 4.5 g
Cholesterol 1031.7 mg
Sodium 3869.5 mg161.2%
Total Carbohydrates 194 g64.6%
Dietary Fiber 21.4 g85.7%
Sugars 26 g
Protein 287 g573.3%
Vitamin A 741.9% Vitamin C 128%
Calcium 83.3% Iron 223%
*Based on a 2000 Calorie diet
Microwave at HIGH (100%) until chicken next to bone is not pink, 18 to 25 minutes, stirring after half the cooking time.
Remove bones and skin from chicken; cut into small pieces.
Return chicken meat to casserole.
Remove bay leaves and peppercorns.
Skim excess fat from chicken broth.
Blend 3/4 cup water, the flour and sage until smooth.
Stir into chicken mixture.
Microwave at HIGH (100%) until slightly thickened, 15 to 18 minutes.
Stir 2 or 3 times during cooking.
Stir in peas and mushrooms.
Stir baking mix, parsley flakes and milk with fork just until moistened.
Drop dough in 6 spoonfuls onto hot chicken mixture.
Microwave at MEDIUM-HIGH (70%) until dumplings are set, 4 to 6 minutes.